Pineapple Sunshine Cake: This easy pineapple cake combines a box of cake mix, pineapple, instant pudding and whipped topping to create the perfect dessert for spring, summer, or really anytime!
1cuppineapple juice(from the can of crushed pineapple)
1- 8 ouncewhipped toppingroom temperature
Instructions
Pineapple Sunshine Cake
Pre heat oven to 350° F. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
In a large bowl combine the boxy of yellow cake mix, ⅓ cup oil or butter, water, eggs and ⅔ cup of the drained, crushed pineapple.
When cake batter is combined pour batter into the prepared baking dish and bake for 30-35 minutes (or until a wooden pick inserted in the middle comes out clean). Set cake aside to cool.
When cake is cool, use a large straw or end of a wooden spoon to poke holes in the cake.
Make a filling by combining the box of vanilla pudding mix with the milk and 1 cup of pineapple juice in a medium mixing bowl. Whisk to combine it all together.
Pour this creamy pineapple pudding/filling all over the cake so it gets into all the holes you created.
Next take the remaining drained crushed pineapple and mix it into the whipped topping (you can use thawed cool whip for this or whipped cream).
Spread the fluffy pineapple whipped topping mix all over the top of cake.
Refrigerate for 4 hours.
Add some pineapple garnish on top, serve and enjoy!
Notes
STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days. VARIATIONS: